Slow-Roasted Salmon with Potatoes
Slow-Roasted Salmon with Potatoes
Roast the salmon with potatoes and leeks for a double-duty entree and side dish.
Cook time:
Yield:
Serving size: 6
Calories per serving: 721
3 bunches
leeks, trimmed and quartered lengthwise
1/3 cup plus 1 tablespoon extra-virgin
olive oil
sea
salt
3 pounds fresh, skin-on, center-cut wild
salmon fillet, pin bones removed
1 1/2 pounds fingerling
potatoes
1
shallot
4 tablespoons unsalted
butter, at room temperature
2 tablespoons chopped fresh
chives
2 tablespoons fresh
tarragon
2 tablespoons fresh
parsley
juice of 1/2
lemon
Directions:
Meanwhile, place the salmon in another shallow pan and rub with the remaining 1 tablespoon olive oil. Set aside to come to room temperature.
When the leeks are done, reduce the oven temperature to 275 degrees F. Season the salmon with salt, place over the leeks and brush with the oil in the pan. Roast until firm, 30 to 40 minutes.
Meanwhile, cook the potatoes in a pot of boiling salted water until fork-tender, about 10 minutes; drain.
Pulse the shallot in a food processor until minced. Add the butter, chives, tarragon, parsley, lemon juice, and salt to taste and pulse until combined.
Remove the salmon from the oven and top with half of the herb butter; top the potatoes with the rest. Slice the salmon, season with salt and serve with the leeks and potatoes.
